CREAMY CABBAGE SOUP
Make and share this Creamy Cabbage Soup recipe from Food.com.
Provided by ElaineAnn
Categories Low Cholesterol
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a stockpot or Dutch oven, saute onions and garlic until softened.
- Add cabbage, potatoes, ham and paprika.
- Pour in chicken broth, and add a little water if needed to cover ham and vegetables.
- Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes.
- Drain, reserving liquid. Set aside cabbage, potatoes and ham in a bowl.
- With the butter and flour make a roux in your stockpot or Dutch oven. Slowly add reserved liquid, stirring constantly over medium heat until sauce thickens slightly.
- Add salt and pepper to taste.
- Stir in the cooked vegetables and meat and simmer a few minutes to heat through.
Nutrition Facts : Calories 266.1, Fat 8.6, SaturatedFat 4.1, Cholesterol 38.8, Sodium 1426, Carbohydrate 28.5, Fiber 5.2, Sugar 6.5, Protein 19.5
CREAMED CABBAGE SOUP
Although we live in town, we have a big garden. I love planting flowers and vegetables and watching them grow. I even enjoy pulling weeds...honestly!
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.
Nutrition Facts : Calories 220 calories, Fat 13g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 873mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein.
CREAMY CREAMED CABBAGE
A bit different... tastes great. Cabbage, Romano cheese and a cream sauce are a perfect combination!
Provided by Michele O'Sullivan
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium heat, blend milk, flour, butter, salt and pepper. Stir constantly until a thick white sauce has formed.
- In a separate medium saucepan over boiling water, steam cabbage until tender but firm.
- In a small baking dish, alternate layers of sauce, cabbage and Romano cheese.
- Bake approximately 30 minutes, until sauce and cheese are bubbly.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 13.5 g, Cholesterol 34.1 mg, Fat 10.2 g, Fiber 3.9 g, Protein 9.9 g, SaturatedFat 6.4 g, Sodium 406.2 mg, Sugar 6.9 g
CREAM OF CABBAGE SOUP
Meet the Cook: There were 11 children in my family when I was growing up, and my husband and I have seven grown children (and now eight grandchildren). Need less to say, I have been cooking ever since I could handle a spoon. People love this soup's flavor and creamy cheese consistency. I've given the recipe to friends, who've varied it a little. One substituted summer squash and zucchini for the rutabaga. She said it tasted just great that way, too. -Helen Riesterer, Kiel, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12-14 servings (about 3-1/2 quarts).
Number Of Ingredients 20
Steps:
- In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes. Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp-tender. Add garlic, salt and dill. In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.
Nutrition Facts : Calories 278 calories, Fat 19g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 1024mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.
INSTANT POT® CREAMY CABBAGE SAUSAGE SOUP
Using the Instant Pot® ensures a quick comforting soup that can be ready in no time.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and stir until melted. Add onion; stir frequently until browned. Transfer to a plate. Add sausage and cook, breaking it into smaller crumbles with a wooden spoon, until browned, about 5 minutes.
- Add water and chicken soup base to the pot. Return onion to the pot. Stir in potato, cabbage, garlic salt, pepper, and allspice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function again.
- Combine milk and half-and-half. Pour all but 3 tablespoons into the pot. Stir flour into the remaining milk mixture. Add flour mixture to the soup. Stir until heated through and adjust seasonings to taste. Garnish with fresh dill.
Nutrition Facts : Calories 475.9 calories, Carbohydrate 21.6 g, Cholesterol 94.2 mg, Fat 34.5 g, Fiber 3 g, Protein 20 g, SaturatedFat 14.7 g, Sodium 1370.4 mg, Sugar 4.7 g
CREAMY CABBAGE SOUP WITH GRUYèRE
This is a creamy soup that has no cream in it. I can't think of a more comforting meal to eat on a cold winter night. The Parmesan rind intensifies the cheesy flavor without adding more cheese.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, the shredded cabbage and 1/2 teaspoon salt. Stir together for a minute, taking care that the potatoes don't stick to the pot, and add the water or stock, the Parmesan rind, and salt and pepper to taste. Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.
- Add the milk to the soup. Stir to combine well and heat through without boiling. A handful at a time, stir the Gruyère into the soup and continue to stir until the cheese has melted. Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons and a sprinkling of minced chives.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 1100 milligrams, Sugar 10 grams, TransFat 0 grams
CREAMY CHEESY CABBAGE SOUP
This soup is worthy of carrying a brand name label. It is also a great way to get the kids to eat their veggies!
Provided by CJAY8248
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan cook vegetables in 2 cups vegetable broth until tender, about 45 minutes. Add dill seed.
- While vegetables are cooking make sauce as follows: Melt butter in medium saucepan; stir in flour and cook 1 minute, stirring constantly. Stir in milk and remaining 2 cups vegetable broth. Cook over medium heat, stirring occasionally until thickened, about 8-10 minutes.
- Add cheese, thyme, and white pepper.
- When cheese has melted, add to vegetable mixture and stir well. Add crumbled bacon and stir again.
- Serve hot and enjoy!
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